After running your the metal bowl of your stand mixer under hot water, combine the warm milk, yeast, and 1 teaspoon of sugar. Stir just to combine and let stand for 5 minutes until foamy.

Stir in 1/4 cup sugar, 1 teaspoon cinnamon, butter, vanilla, agave (or maple syrup), and egg and mix well.

Add the bread and whole wheat flours gradually. Once all the flour has been added, mix for 10 minutes on medium speed with your dough hook.

Cover the bowl and let the dough rise for about an hour and a half in a warm place.

While the dough is rising, prepare the filling: In a small bowl, combine 1 tablespoon ground cinnamon, brown sugar and raisins. Set aside.

Roll out the dough on a lightly floured surface into a rectangle that is about 10" x 20". Spread the filling evenly over the dough, leaving about a 1/2" border around the rectangle.

Roll up the dough, rolling along the shorter side and pinch the ends closed. Put the roll into a greased loaf pan, cover and let rise in a warm place for 45 minutes.

Preheat the oven to 350°F. Brush the top of the bread with 1 tablespoon melted unsalted butter.

Bake the bread for about 45 minutes, until golden brown on the top. Cool in the pan for about 20 minutes. Then, cool completely out of the pan on a wire rack before slicing.